How to make chiffon cake

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  1.Prepare all materials

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  2.Add 3 drops of lemon juice into the egg whites, beat until thick, then add 48g of sugar and continue beating at medium speed.

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  3. Beat until the egg whites become hard and short, upright, and slightly curved heads can be pulled out.Sharp corners are enough.

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  4.Put the milk, corn oil, sugar and salt into the egg yolks and stir

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  5.Stir well and add low flour and corn starch

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  6. Add 3/1 of the egg whites into the stirred batter, and stir from bottom to top.The speed should be fast and no circular motions should be allowed.

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  7. Preheat the oven to 160 degrees, stir 3/2, and put the mixed batter in Pour into an 8-inch mold, shake it twice, and put it in the oven.Place in the second-to-last rack of the oven, set the upper rack to 140 degrees and the lower rack to 150 degrees, and bake for 40 minutes.Each oven has different heat levels, so adjust according to your own oven.

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  8.9.After baking, take it out 10cm from the table and drop it vertically.The bottom of the mold Land on the ground and drop it 5 times.After placing it upside down for 8 minutes, use a long knife to gently scrape along the inside of the mold (to facilitate demolding)